Feijão com arroz e couve

You need (serves 2)

• Brown rice for two (more fibre), or white rice as is traditional (150 g uncooked) How to cook
• Two tins or jars of black beans, with their liquid (2 × 400 g) Cook from dried
• An onion, three garlic cloves and a bay leaf
• A spoon of olive oil (1 tbsp)
• A bunch of couve (collard greens), or kale, very finely sliced (200 g)
• Orange slices to serve (optional)

Times are for brown rice; white rice cooks in about 15 minutes.

Make it your own: swap in the vegetables, beans or grains you have, and season it the way you like. With an allergy, check every swap.

When you buy anything ready-made, choose the one whose ingredient list is closest to just the food itself, with no added sugar or salt.

How to make it

1. Cook the rice: about 35 minutes for brown rice, 15 minutes for white rice.
2. Meanwhile, soften the onion and two garlic cloves in most of the oil, add the beans with their liquid and the bay leaf, and simmer for 15 to 20 minutes, mashing a few beans to thicken.
3. Stir-fry the greens with the last garlic clove and the rest of the oil for 2 to 3 minutes. Serve the beans over the rice with the greens, and orange slices if you like.

LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.